The zippy sweet and sour flavor pairs perfectly with a number of buttery potato or egg dumpling side dishes like my favorite German spaetzle and a spoonful of German red cabbage. Cook, stirring occasionally, until the bacon is lightly browned and has. I make this dish in a large cast iron skillet, it just add to the flavor Heat you Skillet on a high flame, when hot add your bacon cubes. To a large, heavy-bottomed pot, add 2 tablespoons of the butter and the bacon and turn the heat to medium-high. Using budget-friendly cuts of beef, it is a great way to save money when you want to serve red meat. The acidity from the vinegar, the sweetness from the often included gingersnap gravy, and the robustness of the beef all need to be taken into account when. Once your meat is thoroughly browned, take 500 mL which is slightly more than 2 cups of water, mix the packet and the water together before adding it to your. 1 cup Good Cider Vinegar (i make my own) 3 tbs Caraway seeds ( add more if you like them ) 2 bottles of beer. This traditional German sauerbraten tastes like it came straight from a restaurant kitchen but takes just minutes to prep.Īll the work is done days in advance which makes this a perfect choice for entertaining or even Christmas dinner! This is the perfect prep ahead dish for company. Cook it on the stovetop, in your oven, or with my easy slow cooker instructions.

Traditional German sauerbraten is a tender beef recipe with a sweet and sour gravy made with a fun secret ingredient. Internal links within this website are funded and maintained by.

Best beef for sauerbraten